Recipe Courtesy of Skinny Ms.
Everyone should have a recipe on hand for a quick dinner that's healthy and tastes delicious. Quinoa Stuffed Portobello Mushrooms is a perfect ending to a long and hectic day.
- Preheat oven to 375° f.
- Add quinoa and water to a medium pot, cover, bring to a boil, reduce heat to a low-boil and cook until quinoa has absorbed most of the water, approximately 12-15 minutes. Turn off heat and leave quinoa on burner for 5 minutes.
- While quinoa is cooking, place mushrooms gill (open side) up on a cookie sheet. Brush mushrooms with olive oil and evenly drizzle with balsamic vinegar. Season with salt to taste. Cook mushrooms 10 minutes. Drain excess liquid from mushrooms.
- In the meantime, in a medium mixing bowl, combine cooked quinoa, black pepper, red pepper flakes, salt to taste, tomatoes, bread crumbs, basil and feta cheese.
- Remove mushrooms from oven and evenly divide quinoa mixture, approximately 1/2 cup, into each mushroom. Bake 12 minutes or until mushrooms are tender and cheese is melted. Eat immediately or allow to cool slightly.